Go Back
–+ servings
Taco-Spiced Chickpea and Rice Skillet

Taco-Spiced Chickpea and Rice Skillet for a Cozy Dinner Tonight

Enjoy a flavorful Taco-Spiced Chickpea and Rice Skillet, a simple vegetarian dish perfect for weeknight dinners, packed with nutrients and customizable toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil Can substitute with neutral oil like avocado oil
  • 1 medium Onion, chopped Yellow or white onion is recommended
  • 1 piece Bell Pepper, chopped Any color; green offers slight bitterness
  • 2 cloves Garlic, minced Fresh is ideal, but garlic powder can work
  • 1 can Chickpeas, rinsed and drained Hearty protein source
  • 1 cup Cooked Rice Any type, adjust cooking time for brown rice
  • 1 can Diced Tomatoes, undrained Use fresh tomatoes if in season
  • 1 cup Vegetable Broth Can substitute with chicken broth for non-vegetarians
  • 2 tablespoons Taco Seasoning Can be homemade or store-bought
  • Salt and Pepper Season to taste
Optional Toppings
  • Shredded Cheddar Cheese Plant-based options work well too
  • Sour Cream Plant-based versions available
  • Avocado Slice or dice for topping
  • Cilantro Adds flavor and color

Equipment

  • 10-inch skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat until shimmering.
  2. Add 1 medium chopped onion and 1 chopped bell pepper to the skillet. Sauté for 5-7 minutes until softened.
  3. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
  4. Incorporate 1 can of rinsed and drained chickpeas, 1 cup of cooked rice, 1 can of undrained diced tomatoes, 1 cup of vegetable broth, and 2 tablespoons of taco seasoning. Mix thoroughly.
  5. Bring the mixture to a gentle simmer, then cover and reduce heat to low. Cook for 15-20 minutes, stirring occasionally.
  6. After 20 minutes, taste and season with salt and pepper according to your preference.
  7. Serve hot with optional toppings like shredded cheddar cheese, sour cream, avocado, or cilantro.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Add a splash of vegetable broth when reheating to prevent drying out.

Tried this recipe?

Let us know how it was!